Directions

Preheat the oven to 350 degrees. In a large skillet, heat the oil over medium-high heat. Add the onion and sauté for 3 minutes. Add the jalapeño pepper and sauté for 30 seconds. Add the mushrooms and sauté until they are soft.

Meanwhile, wrap the corn tortillas in a square of aluminum foil and fold the edges to seal. Heat the tortillas in the oven for about 5 minutes, until warmed through.

In a small prep bowl, combine the chili powder, cumin, oregano, sugar, cayenne pepper, salt, and black pepper. Add the spice mixture to the onion-mushroom mixture and sauté for 1 minute. Add the water and simmer on low heat for 1 minute.

To serve, fill each warm tortilla with some of the onion-mushroom mixture. Divide the shredded cabbage, sour cream, and cilantro among the tacos.